Recipe 2 - Lavender Scones

As an early wedding gift for a special young lady, I'm early releasing another of my dessert recipes. I guess we are keeping it sweet in here!

Lavender Scones

The centrepiece of a spring tea party

Recommended tools

Food processor, knife, large bowl, small measuring cup, spatula, baking dish, parchment paper, baking sheet, fork, pastry brush

Ingredients

• 2 C flour
• 3 + 1 TBS (OP) sugar
• 1 TBS baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ¼ lb butter, chilled and cubed
• ½ C buttermilk
• ½ C sour cream
• 3 TBS dried lavender
• 1 egg (OP) (SUB)
• 2 TBS water (OP) (SUB)

Method

1. Preheat oven to 425°F
2. In processor, pulse the five dry ingredients
3. Add butter and pulse into pea-sized chunks
4. Transfer to bowl. Add both dairy and lavender. Hand mix quickly but don’t work it too long. Loose crumbs are fine.
5. Press crumbly mixture into square dish. Refrigerate for 10 minutes.
6. Roll out and fold into thirds, then half. Repeat several times then roll out to about 9 X 9 inches.
7. Cut into 9 squares. Line sheet with paper. Space out scones.
8. For optional glaze, beat egg with water. Brush tops lightly with mixture and sprinkle with remaining sugar.
9. Bake 15 minutes or until sides are slightly gold and dry

Substitution suggestion: Melted butter can also be used as glaze